This is my very favorite dipped chocolate. It is from an old Farm Journal cookbook.
1/3 c. heavy cream
1/3 c. dairy half-and-half
3 c. finely shaved milk chocolate or chocolate chips
1 1/2 t. vanilla
additional chocolate for dipping
Mix creams together and scald in the microwave. Set aside to cool to 130°. Melt 3 c. of chocolate; beat until smooth. Add warm cream to melted chocolate all at once. Beat until smooth and well blended. Add vanilla and beat. Let cool. When cool, beat with electric mixer until candy is light and rather fluffy. Let stand in the refrigerator until firm. When firm, roll a small ball of candy in palm of hand. (I use a #100 scoop. I then put the balls on a sheet of waxed paper and then back in the refrigerator till they are cold and firm before dipping.) Dip each ball in melted chocolate, shake off the excess chocolate, and drop them on waxed paper. ( I use a two-tined meat fork to dip chocolates.) Sprinkle with chocolate sprinkles while still wet. Makes about 40 truffles. They remind me of the small square Icee candies that melt in your mouth.